Ingredients (for 4):
- Prawn - 8
- Salt - 1 tsp
- Oil - 1 cup
- Scallops - 8
- Salt - 1/2 tsp
- Pumpkin - 1
- Chicken stock - 1/2 cup
- Salt - 1/4 tsp
- Spring onion - 2 sprigs
- Garlic - 2 cloves
- Chinese yellow wine - 1 tsp
- Marinade
- Egg white - 1 tbsp
- Salt - 1/8 tsp
- White pepper powder - 1/8 tsp
- Sugar - 1/4 tsp
- Sesame oil - 1 tsp
- Potato starch - 1 tsp
Procedures:
1. Remove the shell of the prawns but retain the tail. Clean with salt and then flush. Cut along the spine to remove the intestines and use clean towel to dry the prawns.
2. Mix the egg white with salt, white pepper powder, sugar, sesame oil and potato starch.
3. Marinate the prawns in the marinade and put in fridge.
4. Cut the pumpkin in half. Scoop away the seeds and pulp.
5. Peel the skin off.
6. Cut the pumpkin into chunks of about 3 cm. Can trim to a sphere shape if desired.
7. Cut the garlic in slices.
8. Blanch the scallops briefly, then remove and use clean towel to wipe dry.
9. Heat the wok on medium level, and add the cup of oil when it is hot. Pour in the prawns and use chopsticks to separate them. When the prawns turned red and hunched, remove.
10. Add the pumpkin in, turn to medium-high heat. And remove when the surface turns wrinkled.
11. Clean the wok and add 2 tsp of oil, add the garlic in to stir fry.
12. Add the pumpkin back in, stir fry briefly.
13. Add the chicken stock and simmer until the pumpkin is just cooked. Then remove.
14. Cut the spring onion white parts out into sections. Add to the wok with 1 tbsp of oil.
15. Add the prawns back in. Continue to stir fry.
16. Add the scallops in. Continue to stir fry. Sprinkle with Chinese yellow wine.
17. Add the pumpkin in. Continue to stir fry.
18. Serve.
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